Delicious 6 Egg White Chocolate Cake
Modified: Published: by Nora Breyer Combine Good Flavors 29 Comments
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Got 6 leftover egg whites? Turn them into a wonderfully moist chocolate cake! Made with dark chocolate, butter, flour, sugar, and whipped egg whites, this easy 6 Egg White Chocolate Cake is a delicious way to put those extra whites to good use. No egg yolks needed!
Whenever I have leftover egg whites from baking, my first thought is usually cookies. My Austrian Coconut Busserl and beloved Walnut Meringue Cookies are wonderful for using them up, especially around Christmas.
But sometimes, a chocolate cake is exactly what I’m craving!
This one is surprisingly simple. The melted chocolate and butter give it a rich flavor, while the whipped egg whites help create a soft, moist crumb. All it needs is a dusting of powdered sugar and a good cup of coffee to make an afternoon feel a little more special.
Just a few ingredients
See the recipe card for quantities.
🍽 Equipment
- Mixing bowls
- 26 cm (10-inch) Dr. Oetker springform pan with tube insert
- Electric hand mixer or stand mixer
- Rubber spatula
- Cooling rack
- Fine-mesh sieve
- Double boiler or heatproof bowl and saucepan
🔪 Instructions
🔪 Instructions
Step 1: Preheat your oven to 180°C (356°F). Place the dark chocolate couverture and butter in a heatproof bowl over a saucepan of gently simmering water. Stir until everything has melted and the mixture is smooth. Remove from the heat and let it cool slightly.
Step 2: Add the six egg whites and sugar to a mixing bowl. Beat with an electric mixer until stiff peaks form.
Step 3: Sift the flour over the whipped egg whites in two or three smaller batches, gently folding it in with a rubber spatula. Take your time here! You want the flour incorporated without losing too much of that lovely air you’ve just whipped into the eggs.
Step 4: Carefully fold in the melted chocolate and butter mixture until everything is combined.
Step 5: Thoroughly grease your ring cake pan with butter or baking spray, including the center tube. Dust with flour or breadcrumbs, then pour in the batter and smooth the top.
Step 6: Bake on the middle rack for 25–30 minutes. Check the center with a wooden skewer. If it comes out without wet batter attached, your cake is ready.
Step 7: Let the cake cool on a wire rack before carefully removing it from the pan. Transfer it to a cake plate and finish with a dusting of powdered sugar.
I love serving this chocolate cake with a cup of Eggnog Coffee. And if you’re feeling a little indulgent, a spoonful of whipped cream is a lovely addition!
I baked this cake in my 26 cm (10-inch) Dr. Oetker springform pan with tube insert. It turned out a little flatter than I expected, but the texture was beautifully moist, so I didn’t mind one bit!
If you prefer a taller cake, you could try a smaller ring cake pan. I haven’t tested that myself, though, so keep an eye on the baking time.
🍫 What Kind of Chocolate Should You Use?
For this cake, I used Felchlin Centenario Concha 70% dark chocolate couverture. I’m a big fan of good-quality chocolate, especially when it’s one of the main flavors in a recipe!
You don’t need to use the same brand, though. A dark chocolate couverture with a similar cocoa content is a good alternative. Just remember that the chocolate you choose will influence how sweet or intense your finished cake tastes.
🥜 Make it Gluten-Free!
Do you want to make this delicious cake gluten-free? Then replace the wheat flour with 2 parts gluten-free flour plus 1 part gluten-free starch flour and 1 binder.
Gluten-free flours: Buckwheat, amaranth, millet, quinoa, almond, soy, chickpea.
Starch flours: Potato, rice, corn, whole wheat
Binders: chia seeds, flax seeds, locust bean gum, guar flour, tapioca flour, agar-agar, eggs, gelatin.
🌡️ Storage
Once your chocolate cake has cooled completely, keep it covered under a cake dome or in an airtight container at room temperature for 2–3 days.
Want to enjoy it a little longer? Store it in the fridge for up to 5 days, making sure it’s well covered so it doesn’t dry out.
You can freeze the cake, too! Wrap the cooled cake or individual slices tightly in plastic wrap and place them in a freezer-safe container. Let them thaw before serving, and save the powdered sugar for the very end.
💭 Nora’s Tips
- Sift the flour in batches. This is my favorite trick for avoiding those pesky little flour lumps! Add the flour in two or three batches and fold it in gently with a spatula.
- Treat those egg whites gently. Once they’re beautifully whipped, you want to keep as much air in the mixture as possible. Fold rather than stir when adding the remaining ingredients.
- Let the chocolate cool slightly. It should still be melted and easy to pour, but not piping hot when you fold it into the egg whites.
- Mind your pan size. I used a 26 cm ring cake pan, which gave me a fairly flat cake. A smaller pan may produce a taller one, but the baking time could change.
- Have fewer than six egg whites? You can calculate the remaining ingredients proportionally. For example, four egg whites would mean using two-thirds of each ingredient. Just remember that I tested the original six-egg-white version, so a smaller cake may need a different pan and baking time.
More delicious cake recipes for you to try:
- Flourless Chocolate Cake
- Chestnut Cake
- Austrian Strawberry Sponge Cake
- Potato Flour Cake with Eggnog
- Whipping Cream Bundt Cake
- Chocolate Chip Ricotta Loaf Cake
- Double Chocolate Bundt Cake
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Six Egg White Chocolate Cake
Equipment
Ingredients
- 6 Egg whites
- ½ cup Sugar
- ¾ cup Dark Chocolate couverture
- 1 cup Cake Flour
- 8 ½ tbsp Unsalted Butter
- butter or baking spray for coating the pan
- flour or breadcrumbs for dusting the pan
- powdered sugar for dusting the cake
Instructions
- Preheat the oven to 180 °C // 356 °F.
- Place the chocolate and the butter together in a small pot and melt them in a water bath (double boiler).¾ cup Dark Chocolate couverture, 8 ½ tbsp Unsalted Butter
- Place the six egg whites and the sugar into a medium bowl and beat them until stiff.6 Egg whites, ½ cup Sugar
- Sift the flour through a close-meshed sieve over the stiffly beaten egg whites and fold in carefully.1 cup Cake Flour
- Fold in the melted butter-chocolate mixture.
- Grease the springform pan and dust it with flour. Next, pour in the cake batter.butter or baking spray, flour or breadcrumbs
- Bake the cake for 25-30 minutes in the preheated oven on the middle shelf.
- Let the cake cool on a cooling rack.
- Once cooled, open the springform pan and place the cake on a cake plate.
- Dust the cake with powdered sugar before serving.powdered sugar
Nutrition
⛑️ Food Safety
- Skip tasting the raw batter. This cake contains uncooked egg whites and flour, so wait until it’s baked before sneaking a taste.
- Keep your mixing equipment clean. Use clean bowls, beaters, and utensils when handling the egg whites.
- Check the center before removing the cake. A wooden skewer should come out without wet batter attached.
- Serving with whipped cream? Keep the cream refrigerated until you’re ready to serve, and refrigerate any leftover cake topped with cream promptly.
For further information, check Safe Food Handling – FDA.
Hi! I would love to make this yummy recipe, but I don’t need another baking pan, no where to store it🤣
Is there a different pan I can use? A regular springform pan or angle food pan?
Thanks for your advice. MC
Hi Mary! Yes, you can use a regular springform pan as well as a angel food pan for making this cake. 🙂 Happy baking!
Love thise cake but when folding in flour into egg whites I got a lot of lumps…any way to avoid it? Yes, I did sift the flour…
Thanks
Hi! Thank you so much for baking the cake and for your kind words. I’m really glad you enjoyed it 💛
Lumps can still happen with egg-white cakes, even when the flour is sifted, so you didn’t do anything wrong at all. The most common reason is that the flour goes in a bit too quickly or gets folded too firmly, which makes the egg whites deflate around the flour instead of gently wrapping it.
A few things that really help next time:
-) Add the flour in very small portions (2–3 additions work much better than all at once).
-) Use a wide spatula and fold slowly from the bottom up, turning the bowl as you go. Think “gentle lift and turn,” not stirring.
-) Pre-mix the flour with a tablespoon or two of sugar before sifting. This helps the flour disperse more evenly and prevents clumping.
-) If you still spot a few tiny lumps at the end, it’s okay to very gently break them with the spatula—don’t chase perfection or you’ll lose volume.
Egg-white batters are a bit delicate, but once you get the feel for the folding motion, it becomes much easier. I’m so happy you tried the recipe! 🤍
Happy baking,
Nora ☕🍰
Instructing bakers to whip egg whites stiff while also instructing them to pour on a half cup of sugar with no lemon juice or cream of tartar seems to me to be nuts. There’s no way to do this.
Hi Leslie! Thank you for sharing your thoughts. This recipe follows a traditional Austrian method where the egg whites are beaten together with the sugar until stiff. It’s a slightly different technique from classic meringue instructions, but it’s very common in older Central European foam cakes and works well for this batter.
No lemon juice or cream of tartar is needed here because the structure comes from the sugar and the gentle folding process afterward. I really appreciate you taking a close look at the instructions, and I hope you might give it a try.